Wash your fresh berries and basil. You can either mash them together with the sugar by hand in a large bowl, or use a food processor. Pour the strawberry mixture into a glass container that you can seal or cover while it hangs out on the counter overnight. This allows the fruit to gently ferment.
After the mixture has waited at room temperature overnight, add two cups of apple cider vinegar to the mix. I love unfiltered apple cider vinegar, such as Bragg's. Give it a good stir (you can even sieve out some of the whole pieces if you desire), and then store it in the fridge until needed.
To make a refreshing, non-alcoholic beverage, combine 1-2 tablespoons of your shrub mixture into a glass. Then, top it off with sparkling water, such as S. Pellegrino. Feel free to jazz things up a bit with a splash of vodka, gin, or tequila for a refreshing summer cocktail!